I made Lamburgers, Yes, hamburgers with ground lamb. If you like the distinct flavor of lamb, then these burgers will be a treat. If you’re adverse to a little gamey flavor, then maybe you should stick to the regular hamburgers as you will find these to be a little lame – y. (I’m trying to convey my sense of humor) Either that or, add a lot more salt than I did. And don’t pair it with the velvety, sweet and slightly tart red pepper puree… Which is wonderful for almost anything, except for lamburgers. I’d use a cucumber dill sauce next time, it would’ve been much more well received by the juicy little rounds. I’m not going to say the meal was a wash, because it wasn’t. In fact it was good, possibly even great. Simply put, I typically don’t like lamb, therefore, I don’t prepare or eat it. However, I saw it at the grocery store, and it looked different from the norm, so I wanted to give it a shot.

Basic Lamburgers:

Ground lamb
A few cloves of chopped garlic(minced
one small chopped onion (finely chopped about the size of a clementine, or 1/4 cup)
Breadcrumbs about 1/4 cup
one egg
salt and pepper to taste ( I didn’t add enough salt)
Mix the ingredients together and form into patties ( I made mini lamburgers, because small things are so great, and I’m not even sure why) they look great and are very easy to eat, but go ahead and make the monstrous patty that would make a grill drool. Remember it’s your dinner, your experience, your reputation, and if it doesn’t turn out, you can say it was a bad recipe you got on line. No ownership, no accountability, nothing lost except the cost of the dinner, and quite possibly a few appetites ( depending on how many burgers you’re trying to serve) Set prepared patties aside
Preheat oven to 475
Place red pepper in a pan with olive oil, bake turning every 10 minutes until very soft ( 30 min)
remove form oven and let cool. Once the peppers are cool you can skin them. First remove the seeds, and the stem, then remove the pulp from the skin. Put the pulp in a food processor, add a few splashes of olive oil, a clove or two of garlic, and a pinch of salt ( blend with whatever you have food processor, immersion blender) you want it to be a paste in the end so whatever you have that will produce the desired outcome. So much of cooking has to be improvising, because not all of us have the same equipment, so we have to use our imaginations… and how sweet it is when we try one of our own ideas, and it works!!
Boil Yukon gold potatoes, for about ten minutes, or just until a little tender ( you don’t want them overcooked, otherwise you’ll be making mashed potatoes)
toss slightly boiled yukon’s in a bowl with butter and a few pinches of salt. I like butter, once again, it’s your food… at least two tablespoons… go up from there, or stay at a safe, and decently tasting two.
Broil on high( about 6 inches from heat source) until potatoes are a crisped golden brown. Remove from oven and dust with fresh dill. These were undoubtedly the highlight of this meal as far as I was concerned.
Back to the patties get them cooking:
Okay, so while the patties are being, grilled, fried, broiled, whichever way works best for you ( I fried mine because we live in MN and it’s 7 degrees outside) but if you’re fortunate enough to be able to grill, I recommend it.

I started these lasagna rolls yesterday but had to stop due to life happening… like I said it was one of those days. I will save the story for another time. What I am going to tell you is how I made mini lasagna rolls… a little something I though of while making lasagna, rather than throwing out the extra pieces of pasta.

Once I’m done making the pan of Lasagna, and I;m left with extra noodles I cut them in threes ( length wise)
I use the cheese mixture that’s already been prepared, I like to add sautéed Italian sausage to the cheese mixture, it adds a definite zing to the rolls!
Wrap noodle around about a tablespoon of stuffing. Place seam side down, in lightly oiled baking pan. Cover and Bake at 425 for 25 minutes.

When Lasagna rolls are done baking:
Make a garlic beurre blanc.
Santee garlic and shalots in about 1/4 cup of white wine. Once it cooks down, turn the heat down to low and whisk in chunks of chilled butter, one piece at a time ( use about 5 tablespoons) you may need to add a little heat, to continue melting butter but don’t add too much, you don’t want to break your sauce. Once sauce is finnished to your liking, salt to taste.

Plate lasagna rolls and lightly drizzle with beurre blanc. Top with crushed almonds….